Slow Cooker Sweet Tea BBQ Sausages Tips, FAQ & printable recipe

Tips for success

For a thicker glaze, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce during the last 15 minutes of cooking. This is especially helpful if you prefer a clingy sauce.

If you like a little heat, add a pinch of cayenne or a few dashes of hot sauce along with the black pepper. You can also throw in a sliced jalapeño with the onions for a spicy kick.

To make ahead, assemble everything in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low. This saves time without sacrificing flavor.

If you're serving at a party, keep the slow cooker on the warm setting and stir occasionally to prevent sticking. Leftovers can be refrigerated for up to 4 days and reheated gently.

Variations

• Spicy Sweet Tea Sausages: Add 1 teaspoon of crushed red pepper flakes or a minced chipotle pepper in adobo sauce along with the black pepper. The heat balances the sweetness of the tea and brown sugar, giving the appetizer a kick that pairs well with cold beer.
• Bourbon BBQ Sausages: Replace half a cup of the sweet tea with bourbon or whiskey. The alcohol cooks off, leaving a smoky, caramelized depth that complements the sausages. This variation is especially good for game-day parties.
• Pineapple Sweet Tea Sausages: Add 1 cup of drained pineapple chunks with the onions. The pineapple adds a tropical sweetness and a bit of acidity that brightens the sauce. Serve with toothpicks and a sprinkle of sliced green onions on top.
• Honey Mustard BBQ Sausages: Stir 2 tablespoons of Dijon mustard into the barbecue sauce and sweet tea mixture. The mustard adds a tangy, sharp note that cuts through the sweetness. This variation is a crowd-pleaser for those who prefer a less sweet glaze.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken; stir in a little sweet tea or water when reheating.

Freezer

Freeze cooled sausages and sauce in a freezer-safe container for up to 3 months.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of sweet tea or water if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools. Reheat in a saucepan over medium-low heat or in the microwave, adding a splash of sweet tea or water to loosen the sauce if needed.

This recipe is perfect for making ahead. Assemble the sausages, onion, brown sugar, pepper, and sauce in the slow cooker insert, cover, and refrigerate overnight.

The next day, cook on low for 3 to 4 hours. You can also fully cook the sausages and keep them warm in the slow cooker for up to 2 hours before serving.

Serving ideas

Serve the sausages directly from the slow cooker to keep them warm throughout the event. Provide toothpicks or small forks for easy grabbing.

The sauce is delicious spooned over rice or mashed potatoes, so consider offering those as sides. For a party, set out a bowl of the sausages with a slotted spoon to let excess sauce drip back into the cooker.

These sausages pair well with a tangy coleslaw, pickles, or cornbread to balance the sweetness. If you want to make it a meal, serve them over creamy grits or with a side of roasted vegetables. The sweet tea BBQ sauce also works as a dipping sauce for other appetizers, so keep a little extra on hand.

Frequently asked questions

Recipe card

Slow Cooker Sweet Tea BBQ Sausages

Prep 5 minCook 3 hTotal 3 h 5 minServes 8

Ingredients

• 2 lb mini smoked sausages
• 1 medium sweet onion, thinly sliced
• 1/4 cup packed light brown sugar
• 1/2 tsp black pepper
• 1 1/2 cups barbecue sauce
• 1/2 cup sweet tea

Instructions

1. Place the mini smoked sausages in the slow cooker insert. Scatter the sliced sweet onion over the top, separating the rings with your fingers so they fall between the sausages.
2. Sprinkle the packed brown sugar evenly over the sausages and onion. Add the black pepper, covering the surface.
3. In a small bowl, stir together the barbecue sauce and sweet tea until combined. Pour the mixture over the sausages and onion. Stir gently to coat everything evenly.
4. Cover the slow cooker and cook on low for 3 to 4 hours, until the sausages are heated through and the sauce has thickened slightly. Stir once halfway through if possible.
5. Transfer the sausages and sauce to a serving plate or keep them in the slow cooker on the warm setting. Serve with toothpicks or small forks.

Contains: gluten, milk, soy

Estimated nutrition per serving

Calories

310

Protein

12 g

Carbohydrates

18 g

Fat

21 g

Fiber

0 g

Sugar

15 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.